rhubarb compote

I love going home.

Especially if I go home a few days before my mom and her husband jet off on another trip.

When the timing is just perfect like this, I usually come home with a cooler full of food that they can not eat before they leave.

{tangent: my mom and her husband travel all.the.time. to fantastic places. China, Brazil, England, Japan, Taiwan....  My mom takes amazing photos and writes a great journal to remember their adventures. Raise your hand if you think she should start a travel blog!!  ::raises hand::}

Last weekend I came home with rhubarb.

mmmmmmm....rhubarb.

I think I might sneak back up to their house while they are gone and dig up a few stalks to replant in my yard.

Last night, I had an intense craving for said rhubarb and decided to whip up a compote, a jam, whatever you want to call it.

But you all know me, and know I do not like using sugar.

Compotes are fruits cooked in a simple syrup.

Jams are sweetened and thickened with sugar.

So yeah, not sure what to call this, except good.

Delicious.

Yummmmmmm.

I ended up eating a few spoonfuls over a huge gigantic bowl of cinnamon "mock" serve.

Rhubarb Compote



In the mix::

• 468g chopped rhubarb
• 1/4 cup honey
• 8 t ground chia seeds
• 2 t vanilla extract

In a sauce pan over medium heat, stir rhubarb and honey until rhubarb breaks down and begins to thicken. Add chia seeds and cook a few minutes more. Remove from heat and add vanilla.

Cinnamon Mock Serve 

serves two - huge bowls!

In the mix::

• 2.5 frozen bananas (316g)
• 3 pitted dates (19g)
• 2 t vanilla extract
• 2 t cinnamon

Process everything in a food processor until smooth and creamy.



I just had some of the rhubarb on some peanut butter toast for breakfast. Heck yes. My crazy antics and ideas worked.  Hazah!